Name: Easy Kohlrabi Curry [vegetarian]
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500 g kohlrabi; 300 g carrots; 200 g cherry tomatoes; 1 onion; 3 garlic cloves; 2 Tbsp medium curry powder or mild or hot depending on personal taste; 1 heaped Tbsp of freshly grated ginger; 2 Tbsp tomato paste; 750 ml vegetable stock; 250 ml plain yoghurt or dairy free yoghurt / coconut milk; 400 g chickpeas can; 2 handfuls of spinach leaves; lemon juice to taste; fresh coriander; handful of sliced almonds; olive oil

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Doused in a tasty and light creamy sauce, this Easy Kohlrabi Curry is bursting with lovely flavours.

Easy Kohlrabi Curry [vegetarian] by The Flexitarian

Doused in a tasty and light creamy sauce, this Easy Kohlrabi Curry is bursting with lovely flavours that will develop over time so it will taste even better the next day. Perfect with rice and naan bread.

You can make this curry as mild or spicy as you like by using different strength curry powders. I prefer to use a medium curry powder which I find perfect against the light flavour and crisp texture of kohlrabi.

Kohlrabi is one of these vegetables I discovered recently and got to fall in love with. It has a mild flavour and crunchy texture and can be enjoyed raw or cooked.

This recipe can easily be made vegan by using dairy-free yoghurt or coconut milk.

Easy Kohlrabi Curry [vegetarian]

Doused in a tasty and light creamy sauce, this Easy Kohlrabi Curry is bursting with lovely flavours.

4 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Curries, One-pot Meals

Cuisine Indian

Servings people

Calories 230 kcal

Equipment

large saucepan

Ingredients

500 g kohlrabi
300 g carrots
200 g cherry tomatoes
1 onion
3 garlic cloves
2 Tbsp medium curry powder or mild or hot depending on personal taste
1 heaped Tbsp of freshly grated ginger
2 Tbsp tomato paste
750 ml vegetable stock
250 ml plain yoghurt or dairy free yoghurt / coconut milk
400 g chickpeas can
2 handfuls of spinach leaves
lemon juice to taste
fresh coriander
handful of sliced almonds
olive oil

Instructions

Peel kohlrabi and carrots.
Cut carrots in 1/2cm [0.4 inch] thick slices. Cut kohlrabi in 1/2cm [0.4 inch] dice. Cut cherry tomatoes in halves. Set aside.
Cut onion in thin slices.
Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic cloves. Fry gently until soft.
Add grated ginger, curry powder and tomato paste. Fry for a few minutes together.
Add kohlrabi, carrots and cherry tomatoes. Stir gently.
Add stock. Bring to boil, then reduce heat to a gently simmer and cook uncovered for 20-25mins until vegetables are soft (they should still have a bite).
Stir spinach leaves in the curry and cook until wilted. Add yoghurt and drained chickpeas.
Season to taste with lemon juice.
Serve with sliced almonds and fresh chopped coriander on top.

Nutrition

Calories: 230kcalCarbohydrates: 41gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 1205mgPotassium: 1162mgFiber: 12gSugar: 15gVitamin A: 13467IUVitamin C: 98mgCalcium: 185mgIron: 3mg

Keyword curry, kohlrabi

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